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    Starch products having hot or cold water dispersibility and hot or cold swelling viscosity
    73.
    发明授权
    Starch products having hot or cold water dispersibility and hot or cold swelling viscosity 失效
    淀粉制品具有热或冷水分散性和热或冷膨胀粘度

    公开(公告)号：US06410075B1

    公开(公告)日：2002-06-25

    申请号：US09060730

    申请日：1998-04-15

    申请人： Wayne Dudacek ,  Joyce A. Engels ,  J. E. Todd Giesfeldt ,  Gregory Vital

    发明人： Wayne Dudacek ,  Joyce A. Engels ,  J. E. Todd Giesfeldt ,  Gregory Vital

    IPC分类号： A23L105

    CPC分类号： C08B30/14 ,  A23L29/10 ,  A23L29/212 ,  A23L29/238 ,  A23L29/27 ,  A23L29/272 ,  A23L29/35 ,  A23P10/22 ,  B29C47/0009 ,  B29C47/0825 ,  B29C47/38 ,  B29C47/402 ,  B29C47/60 ,  B29K2003/00 ,  C08L3/02 ,  C08L2666/02

    摘要： Physically modified starch products are prepared using pressure and heat such as by extruding starting material starch which optionally can be admixed with gums and/or surfactants. The properties of the products can be adjusted by varying the moisture content of the materials in the extruder and the temperature and pressure at a die plate provided at the discharge end of the extruder. The screw elements in the extruder are selected with the goal of using enough mixing elements at the discharge end to keep the pressure in the extruder barrel as high as possible over a short distance. The physically modified starch products are made up of partially to fully cooked starch and some raw starch particles. They are highly dispersible in cold or hot water with hot or cold swelling viscosity.

    摘要翻译： 使用压力和热量例如通过挤出原料淀粉制备物理改性的淀粉产品，其任选地可以与树胶和/或表面活性剂混合。 可以通过改变挤出机中材料的含水量和设置在挤出机排出端的模板的温度和压力来调节产品的性能。 选择挤出机中的螺杆元件，目的是在排出端使用足够的混合元件，以在短距离内将挤出机机筒中的压力保持在尽可能高的高度。 物理改性的淀粉产品由部分完全熟化的淀粉和一些生淀粉颗粒组成。 它们在具有热或冷溶胀粘度的冷或热水中高度分散。

    Bulking agents and processes for preparing them from food gums
    74.
    发明申请
    Bulking agents and processes for preparing them from food gums 审中-公开
    填充剂和从食品牙龈制备它们的方法

    公开(公告)号：US20020051841A1

    公开(公告)日：2002-05-02

    申请号：US09855173

    申请日：2001-07-19

    申请人： National Starch and Chemical Investment Holding Corporation

    发明人： Chung-Wai Chiu ,  Matthew J. Henley ,  James P. Zallie ,  Roger Jeffcoat

    IPC分类号： A23L001/05 ,  A23L001/236

    CPC分类号： C12Y302/01004 ,  A21D2/18 ,  A21D2/183 ,  A23L19/115 ,  A23L27/30 ,  A23L29/231 ,  A23L29/238 ,  A23L29/256 ,  A23L29/27 ,  A23V2002/00 ,  C12Y302/01006 ,  C12Y302/01015 ,  C12Y302/01021 ,  C12Y302/01022 ,  C12Y302/01024 ,  C12Y302/01025 ,  C12Y302/01067 ,  C12Y302/01074 ,  C12Y302/01078 ,  C12Y302/01081 ,  C12Y302/01082 ,  C12Y302/01083 ,  C12Y302/01091 ,  A23V2250/26 ,  A23V2200/132

    摘要： Soluble bulking agents for replacing up to 100% of the sucrose or other soluble, simple carbohydrates in edible formulations are provided. The bulking agents are substantially non-digestible and have an average molecular weight range of 500 to 50,000. Also provided are edible formulations containing these bulking agents and processes for preparing these bulking agents, preferably by enzymatically depolymerizing naturally-occurring, heteropolysaccha-rides such as pectin, tamarind seed gum, guar gun, locust bean (carob seed) gum, konjac gum, xanthan gum, alginates, agar or other food gums to yield a mixture of heteropolysaccharide fragments having an average DP of 3 to 75, preferably 3 to 30. The process employs one or more enzymes such as 1,4-beta-D-Mannarmannohydrolyase, or 1,6-alpha-D-Galactosidase for degrading 1,4-beta-D-linked mannose-containing heteropolysaccharides (e.g., guar gum); or one or more enzymes such as 1,4-beta-D-Glucanase, 1,4-beta-D-Glucanglucanohydrolase, and 1,4-beta-D-Glucanglucohydrolyase or 1,4-beta-D-glucan cellobiohydrolase for degrading 1,4-beta-D-linked glucose-containing heteropolysaccharides (e.g., tamarind seed gum).

    摘要翻译： 提供了可溶性填充剂，用于替代可食用制剂中多达100％的蔗糖或其他可溶解的简单碳水化合物。 填充剂基本上不消化，平均分子量范围为500〜50000。 还提供了含有这些填充剂的食用制剂和制备这些填充剂的方法，优选通过酶促解聚天然存在的杂多糖，如果胶，罗望子籽胶，瓜尔胶枪，刺槐豆（carob seed），魔芋胶， 黄原胶，藻酸盐，琼脂或其他食品胶，以产生平均DP为3至75，优选3至30的杂多糖片段的混合物。该方法采用一种或多种酶，例如1,4-β-D-甘露聚水解酶， 或1,6-α-D-半乳糖苷酶降解含有1,4-β-D-连接的含甘露糖的杂多糖（例如瓜尔胶）; 或一种或多种酶如1,4-β-D-葡聚糖酶，1,4-β-D-葡聚糖水解酶和1,4-β-D-葡聚糖水解酶或1,4-β-D-葡聚糖纤维二糖水解酶用于降解 含有1,4-β-D-葡萄糖的杂多糖（例如罗望子种子胶）。

    Method for improving the exploitability and processability of guar endosperm and products obtained using said method
    76.
    发明授权
    Method for improving the exploitability and processability of guar endosperm and products obtained using said method 失效
    使用所述方法获得的瓜尔胚乳和产品的开发性和可加工性的改进方法

    公开(公告)号：US06348590B1

    公开(公告)日：2002-02-19

    申请号：US09297227

    申请日：1999-05-28

    申请人： Ties Karstens ,  Armin Stein

    发明人： Ties Karstens ,  Armin Stein

    IPC分类号： C08B3700

    CPC分类号： C08B37/0096 ,  A23L29/238 ,  A61K8/737 ,  A61Q19/00

    摘要： A method for processing guar endosperm in which guar splits are brought into contact with an amount of liquid ammonia at least sufficient to wet the guar splits at a pressure higher than atmospheric pressure and at a temperature of at least 25° C. The remaining available guar split/liquid ammonia system volume is increased in an explosion like manner by reducing the pressure by at least about 5 bars resulting in the sheaths of the guar splits being torn open to result in a product that can be processed more easily, such as by grinding.

    摘要翻译： 处理瓜尔乳糖的方法，其中瓜尔胶分裂成与至少足以在高于大气压的压力下和至少25℃的温度下润湿瓜尔胶的量的液氨接触。剩余的可用瓜尔胶 通过将压力降低至少约5巴，分解/液体氨系统体积以类似爆炸的方式增加，导致瓜尔胶的护套被撕开，导致可以更容易地加工的产品，例如通过研磨 。

    Gelatinized propolis food products
    80.
    发明授权
    Gelatinized propolis food products 失效
    凝胶蜂胶食品

    公开(公告)号：US6106867A

    公开(公告)日：2000-08-22

    申请号：US301187

    申请日：1999-04-28

    申请人： Satoshi Mishima ,  Miho Tanaka

    发明人： Satoshi Mishima ,  Miho Tanaka

    IPC分类号： A23L1/05 ,  A23G3/00 ,  A23G3/48 ,  A23L1/0526 ,  A23L1/0532 ,  A23L1/054 ,  A23L1/076 ,  A23L1/30 ,  A23L3/3472 ,  A61K9/00 ,  A61K35/64 ,  A61P35/00 ,  A61P37/04 ,  C12N5/02 ,  A01N63/00 ,  A01N65/00 ,  C12N5/06

    CPC分类号： A23G3/48 ,  A23L21/20 ,  A23L29/238 ,  A23L29/256 ,  A23L29/27 ,  A23L29/271 ,  A23L3/3472 ,  A23L33/105 ,  A61K9/0056

    摘要： A propolis food product that contains propolis active ingredients with improved bio-absorbability and is readily ingested. The propolis food products containing propolis extracts are gelled by gelatinizers. The gelantinizers are materials such as shiitake extracts, curdlan, agarics extracts and further including sulfated saccharides, .beta.-glucans, carrageenan, locust bean gum, xanthan gum, or agar. The propolis food products are prepared by water or alcohol extraction. Furthermore, the steps involve preparing a gelantinizer solution by adding a gelatinizer to water and adding propolis extracts thereto so that the amount of the propolis extracts in the food product is from 2 to 25 w/w %, a gel composition is then formed by admixing the solution in order to uniformly disperse the propolis extracts.

    摘要翻译： 蜂胶食品含有蜂胶活性成分，具有改善的生物吸收性，容易摄入。 含有蜂胶提取物的蜂胶食品由凝胶化剂凝胶化。 胶凝剂是诸如香菇提取物，凝胶多糖，琼脂提取物的物质，还包括硫酸化糖，β-葡聚糖，角叉菜胶，刺槐豆胶，黄原胶或琼脂。 蜂胶食品通过水或酒精提取制备。 此外，这些步骤包括通过向水中加入胶凝剂并加入蜂胶提取物来制备凝胶化剂溶液，使得食品中蜂胶提取物的量为2至25w / w％，然后通过混合形成凝胶组合物 该溶液为均匀分散蜂胶提取物。